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Delightful mini orange bundt cakes garnished with orange zest and icing

Mini Orange Bundt Cakes

These charming mini cakes offer a delightful burst of citrus flavor and tender texture, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 cakes
Course: Brunch, Dessert
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Measure accurately to avoid dense cakes.
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Make sure it's at room temperature.
  • 1 large egg
  • 1/4 cup fresh orange juice Freshly squeezed for best flavor.
  • 1 tablespoon orange zest Use zest from fresh oranges.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a mini Bundt pan with cooking spray or butter and flour.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, cream the softened butter with an electric mixer until light and fluffy.
  4. Add the egg, orange juice, orange zest, and vanilla extract to the butter and mix until well combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
  6. Spoon the batter into the prepared mini Bundt pan, filling each mold about 2/3 full.
Baking
  1. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve with a dusting of powdered sugar or a light glaze made from powdered sugar and orange juice. They are best stored in an airtight container at room temperature for up to 3 days.
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